Vegan afghan energy balls are the ultimate plant-powered snack. Whip up these 4-ingredient vegan energy balls in just 10 minutes—no baking required, and no gluten! The classic New Zealand afghan cookie is a crunchy chocolate treat topped with walnuts or almonds. (Side note: They are not from Afghanistan and no one knows exactly why they are named that. Just one of those things.) These energy balls share the same flavors, and make a great, portable breakfast or snack. Black beans may not be a standard ingredient, but I encourage you to give it a try. The protein and healthy carbs in this recipe means that these energy balls keep you feeling fuller for longer, while having a delicious chocolate taste.
- 1 cup Oatmeal
- 1/2 cup Black beans
- 1/2 cup Vegan dark chocolate chips
- 16 Walnuts
- Blend the oatmeal and black beans. You can use a blender or food processor. This should form a firm dough that can be molded and hold its shape – if it’s too wet, add more oatmeal and blend. If it’s too dry (crumbly), add a little water and blend.
- Melt the dark chocolate chips. Microwave for a minute or heat up over the stove.
- Using your hands or a cookie scooper, create 16 small balls of oatmeal/black bean dough (approx 1 inch in diameter). Coat in the dark chocolate chip mixture
- Top each ball with a walnut. Let it cool, then serve.
You can make a batch of these, which will last you for up to 2 weeks in the fridge in an airtight container. Enjoy 🙂
Photo: Debbie Tan